"The belly rules the mind."--Spanish Proverb

Butternut and Acorn Squash Soup Recipe

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This recipe for Butternut and Acorn Squash Soup, by , is from Good Eats From Grizzly Kitchens, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Paige O'Brien

Category:
Category:

Ingredients:  
Ingredients:  
2 acorn squash (about 2 lb. each)
2 butternut squash
1 stick unsalted butter
3 carrots peeled and halved
1 large onion
10 c. chicken broth
¾ tsp. mace
¾ tsp. ground ginger
pinch cayenne
salt to taste
crème fraiche/sour cream and snipped chives or roasted pumpkin seeds for garnish

Directions:
Directions:
Preheat oven to 350º. Cut squash in half lengthwise and scoop out seeds and membrane. Place squash skin side down in two 9x13 pans. Place cut carrots and onions evenly around squash. Put 1½ tablespoons of butter in each squash half. Pour 2 cups of broth in roasting pan. Cover with foil and bake for 2 hours.

Remove pan from oven and allow to cool slightly. Scoop squash pulp and butter out of skin and place into stockpot. Add cooked carrots, onions and remaining broth. Add remaining 8 cups of chicken stock with mace, ginger, cayenne, and salt. Stir well and bring to boil, then reduce heat and simmer uncovered for 10 minutes. Puree soup in blender or food processor in batches until smooth. Return to stockpot and heat through, adjusting seasonings. Serve each portion with a dollop of sour cream, and sprinkle with chives or roasted pumpkin seeds.

Personal Notes:
Personal Notes:
This soup freezes well and serves a crowd.

 

 

 

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